Wednesday, March 11, 2009

Crockpot Chicken Parmesean

This was the easiest and best chicken parm I have ever eaten. Normally, I shy away from chicken parm because the chicken tends to get too dry... but in the crockpot, the chicken was so moist it virtually fell apart.

Yes, our breading falls off too -- gets wrapped up in the sauce, which is delicious. For added crunch, I often sprinkle a little more bread crumbs over the top, just before serving.

Oh, and the last time I made it, I reserved the mozzarella cheese, sprinkling the cheese over the top of the entire dish, just a few minutes before serving. I really enjoyed the yummy, melty cheese on the top, coupled with the crunchy panko bread crumbs.

When cooking, please make sure to follow kitchen hygiene and safety -- cook meat until internal temperature is at safe levels, always check labels for allergens, and use caution in the kitchen -- I love sharing recipes, but I am not liable for damages done as a result of trying these recipes.